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Chilli non carne with cornbread recipe

Chilli non carne with cornbread recipe

23 ratings

Cooking delicious family meals doesn't have to break the bank – this vegetarian chilli makes the most of storecupboard ingredients to keep the cost down without compromising on taste. Packed with warming spice, fresh herbs and hearty beans, and served with chilli cornbread, this budget recipe makes a seriously comforting dinner. See method

  • Serves 4
  • 15 mins to prepare and 50 mins to cook, plus resting and cooling
  • 600 calories / serving
  • Freezable
  • Vegetarian


  • 1 tbsp olive oil
  • 2½ large red onions, 2 diced, ½ finely chopped
  • 6 garlic cloves, crushed
  • 1 tbsp crushed chillies
  • 1 tbsp cumin seeds
  • 50g sundried tomatoes, drained well
  • 400g tin peeled plum tomatoes
  • 2 green chillies, deseeded and roughly chopped
  • 2 tbsp soy sauce
  • 2 x 400g tins 3 bean salad in water, drained
  • 2 tsp dried oregano
  • 15g fresh coriander, finely chopped, to serve
  • dairy-free natural yogurt alternative or soured cream, to serve (optional)

For the cornbread

  • 30ml rapeseed oil, plus extra for greasing
  • 150g cornmeal, plus extra for dusting
  • 150g plain flour
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda
  • 2 tsp caster sugar
  • 250ml whole milk
  • 2 tbsp white wine vinegar
  • 2 green chillies, deseeded and thinly sliced (optional)
If you don't have red onions, try using white, brown or spring onions

Each serving contains

  • Energy

  • Fat

    21g 30%
  • Saturates

    3g 16%
  • Sugars

    12g 14%
  • Salt

    3.3g 56%

of the reference intake
Carbohydrate 84.7g Protein 22.7g Fibre 16.3g


  1. Heat the oil in a flameproof casserole over a medium-high heat until hot. Add the diced onions and cook for 10 mins, stirring occasionally, until softened. Add the garlic and reduce the heat to medium-low. Cook for 10 mins until the mixture is caramelised. Add a splash of water if it starts to catch.
  2. Make the cornbread. Preheat the oven to gas 6, 200°C, fan 180°C. Grease a 20cm cake tin with oil and dust with cornmeal. In a medium bowl, mix together the dry ingredients, then stir in the milk, vinegar, oil, half the chillies (if using), and a pinch of salt and combine. Scrape the mixture into the tin, then sprinkle over the remaining chillies. Bake for 30 mins or until the top is golden and a skewer inserted into the centre comes out clean. Cool in the tin for 10 mins, then transfer to a wire rack to cool for at least 10 mins. Serve warm.
  3. While the cornbread is baking, toast the crushed chillies and cumin seeds in a dry frying pan until fragrant, then finely grind using a pestle and mortar or spice grinder. Set aside.
  4. In a food processor, blitz the sundried and tinned tomatoes, chillies and soy sauce until smooth.
  5. Add the beans, 150ml water, the tomato mixture, the ground spices and oregano to the casserole. Stir well. Cover and simmer for 15 mins, stirring occasionally. Turn off the heat and rest for 15 mins. Season to taste and add a little water if too thick. Garnish with the chopped onion, coriander and a spoonful of yogurt or soured cream, if you like. Serve with the cornbread.

Get ahead: The chilli can be stored in an airtight container for up to 7 days in the fridge. The cornbread can be stored at room temperature, well wrapped in clingfilm, for up to 2 days.

See more Vegetarian recipes

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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